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anchovy

[an-choh-vee, -chuh-, an-choh-vee] /ˈæn tʃoʊ vi, -tʃə-, ænˈtʃoʊ vi/
noun, plural anchovies.
1.
any small, marine, herringlike fish of the family Engraulidae, especially Engraulis encrasicholus, found in the Mediterranean Sea, often preserved in oil and used in salads, spreads, etc., or packaged in paste form.
Origin
Ibero-Romance
1590-1600
1590-1600; < French or Ibero-Romance < Genoese anchua, anchova < Vulgar Latin *apiu(v)a, variant of Latin apua (Pliny) < Greek aphýē fry of various fishes
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for anchovy
  • Try the fried artichokes and a spicy anchovy bread sauce.
  • At the first, the fruits were speared onto toothpicks: a cherry with almonds, a strawberry pinned to an anchovy.
  • More than half the seating is communal, and all first-come-first-serve diners are packed in anchovy-tin-tight.
  • Crisscross two anchovy fillets over yolk of each egg.
  • The breeding success of brown pelicans is tied to anchovy populations.
  • Most of the largest fisheries in the world's oceans are based on small pelagic fish such as anchovy and sardine.
British Dictionary definitions for anchovy

anchovy

/ˈæntʃəvɪ/
noun (pl) -vies, -vy
1.
any of various small marine food fishes of the genus Engraulis and related genera, esp E. encrasicolus of S Europe: family Clupeidae (herrings). They have a salty taste and are often tinned or made into a paste or essence
Word Origin
C16: from Spanish anchoa, perhaps ultimately from Greek aphuē small fish
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for anchovy
n.

1590s, from Portuguese anchova, from Genoese or Corsican dialect, perhaps ultimately from either Latin apua "small fish" (from Greek aphye "small fry") [Gamillscheg, Diez], or from Basque anchu "dried fish," from anchuva "dry" [Klein, citing Mahn].

Online Etymology Dictionary, © 2010 Douglas Harper
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